Pakistan Journal of Botany (Impact Factor: 0.82). 04/2012; 44(2):627-630.


Quality and flavor of edible peanuts and its products are affected by fatty acid composition of oil. The information related to chemical composition of Peanut grown in the country are scarce, therefore, the present investigation was designed to determine the oil and fatty acid composition of some commonly grown peanut cultivars in Pakistan. Seven Peanut cultivars were grown during 2008 in randomized complete block design replicated thrice. The tested cultivars differed significantly for oil content which ranged from 49.83 to 53.06% on dry weight basis, thus showing differences of 7% among cultivars. The saturated fatty acids (Palmatic & Stearic acid) in different cultivars ranged between 9.95 to 10.79% and 1.63 to 2.19%, respectively. Differences among cultivars for oleic acid exhibited significance which ranged between 49.34 to 54.83%. Similarly, cultivars differed statistically for linoleic acid which showed a range of 28.99 to 34.23%, thus depicted difference of 7%. Significant differences among tested cultivars may be attributed to the place of origin of particular cultivar. An inverse relationship was exhibited between oleic and linoleic acid, similar to other edible oils.

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    • "An inverse relation was observed between oleic and linoleic acids. This finding has been reported by other investigations for different vegetable oils including peanut oil (Andersen, Hill, Gorbet, & Brodbeck, 1998; Hassan & Ahmed, 2012 "
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    ABSTRACT: Eight peanut (Arachis hypogaea) cultivars that were grown in Mexico were analyzed for the physical and chemical characteristics of their seeds and for the physicochemical properties and fatty acid profiles of their oils to select the most promising candidate in terms of oil stability and nutrient composition. The results showed that the protein ranged from 28.5% to 32.9% and the oil varied from 37.9% to 56.3%. The major fatty acids found in the oil samples were palmitic (11.9–13.2%), oleic (45.2–53.8%) and linoleic (25.1–29.2%) acids. The oleic/linoleic ratio was between 1.8 and 2.1. The physicochemical characteristics under evaluation were as follows: the iodine value (88.6–105.4), saponification value (142.5–181.8) and acidity (1.1–2.5%). Ranferi Díaz was the variety that presented higher stability and greater health benefits. This variety would be a good choice for agronomic purposes and genetic breeding programs.
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    • "Even though the role of unsaturated fatty acids in reducing the risk of CHD is clear, some researchers believe that other bioactive compounds of nuts e.g. phytosterols, tocopherols and squalene enhance this effect (Maguire et al., 2004, Ciecierska & Obiedzinski, 2013; Hassan & Ahmed, 2012). Basing on those facts, Food and Drug Administration (FDA) stated in 2003 that consumption of 42 g of nuts daily reduces the risk of CHD (Miraliakbari & Shahidi, 2008). "
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